1. Preheat oven to 350° F.2. Make crust. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.3. Make peanut butter center. Place all center ingredients in a small bowl. Mix until well blended. Set aside.4. Make chocolate filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.5. Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.6. Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Nutrition Information

Amount per Serving

Serving Size: 1 cup

Total Calories: 105

Calories from fat: 55

Total fat: 7 g

Saturated fat: .4 g

Cholesterol: 10 mg

Sodium: 80 mg

Total Carbohydrate: 10 g

Sugars: 3 g

Dietary Fiber: 1 mg

Protein: 4 g

Exchanges Per Serving: 1 starch, 1 fat

This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!